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Wednesday, January 12, 2011

Roasted Brussels Sprouts - The Good The Bad and the Ugly

From the kitchen of One Perfect Bite...The Silver Fox loves brussels sprouts, so I'm always searching for new ways to prepare them. I found several untried recipes this past weekend and had to decide which I'd actually use. The first recipe, probably the best of the bunch, was discarded out of hand because one of its instructions called for coring three pounds of sprouts. I immediately formed a mental image that set me laughing so hard I almost cried. I could see myself visibly aging and developing a dowager's hump as I went after all those tiny cores. The other two recipes were much easier to do and I decided to try them both. Both were delicious, but they highlighted a problem that I've encountered before with members of the Brassica family. They do not photograph well, especially after they've been cooked. The recipe featured here tonight made the cut because it was the least ugly of the two. If you like brussels sprouts you'll find these to be pleasant. If you don't like them, nothing in this recipe will help change your mind. Roasted sprouts are simple to make and the caramelization that occurs as they roast gives them a decided flavor boost that I think you will enjoy. Here's the recipe.

Directions:1) Preheat oven to 425 degrees F.2) On 1 large rimmed baking sheets, toss brussels sprouts with olive oil, season with salt and pepper and spread in an even layer. Roast in oven for 20 to 30 minutes, until brussels sprouts are tender and browned in spots; turn pan, back to front, and stir brussels sprouts halfway through roasting. Sprinkle with Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer brussels sprouts to a bowl and serve. Yield: 6 servings.

Cook's Note: Recipe can be doubled. The brussels sprouts can be baked up to 2 hours ahead; rewarm them before serving.

67 comments
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I love brussel sprouts too! But it's hard to get them at our local wet market here because the price has been running over the head for these past 2 years. Our local famous brussel sprouts dish is stir fried with XO sauce & Japanese dried shrimp. I am loving yours too. Hope you're having a wonderful day. Cheers, Kristyp/s hope you get try more delicious food soon! & don't forget to do your work out! :o)

I love brussel sprouts too!In my blog I have a version with chestnuts and onions borettane, if you want to see is here:http://sunflowers8.blogspot.com/2009/11/un-menu-da-invito.htmlHave a good day ;)SOnia

Sounds interesting, Im not a big fan of sprouts, but thier iron and manganese content is pretty desirable, and deffinitely better than taking the supplement tablets lol. Gonna give this a whirl! Really nice blog and im loving the pictures. Will be coming back. Feel free to stop by mine for some ideas, although yours trumps mine x10 haha! Keep up the good work :D

I love brussel sprouts, never would think they needed de-coring. Gary hates them however, so I usually just steam them and eat them plain, quick and easy. I marvel at how they grow on the stem, so unique.

I have become addicted to brussels sprouts, if you can imagine that. I got a dry bunch this week, but always roast mine. Sometimes I take them after they're roasted and add a sauce or other ingredients, but love them plain roasted with salt, pepper, and olive oil. I particularly love the little "chips" I get when leaves fall off and almost burn. I love the addition of cheese in yours.

I'm a big fan of BS, but not a big fan of roasted veggies, but I may have to give these a try. You've probably had them like this, but our favorite is steam until just tender, then saute in butter, lemon juice, and garlic for a few minutes with lots of tossing to get them well coated. I thought you photo looked good - made me want some BS and "Hey Dude" works fine.

We love brussels sprouts at our house. You're so right they're not pretty but oh so good. These look delicious. I love trying new brussels sprouts recipes. There's so many different things that go well with them.

Thanks for another great and simple recipe, Mary. I just cooked brussel sprouts yesterday. I fried onions, added brussel sprouts and cooked them with chicken broth and then added chestnuts and tofu. They turned out very well....Christine

hi, thanks on the info on mace. Can i use ground nutmeg instead or better to leave that out? i've just posted on the apple lady's apple cake and made a link back. Thanks for shring so many wonderful recipes here.

My daughter and I are the ones in the house that enjoy Brussels Sprouts, so they are generally only served at Christmas, Easter and Thanksgiving. I haven't roasted them - but I like the sound of this recipe. We grew our own sprouts last summer/fall and picked the last of them at Christmas.

Would you believe I've never tried brussels sprouts? But I like cooked cabbage, so I may like it. I have just kind of been waiting for a recipe that looked good and would be reliable. And I think I've found it. And if it has parmesan on it, I will eat it! Hubby thinks they are stronger than cabbage and says that after two or three, they are not as good. I just printed this and look forward to trying it!

I for one am a fan and think the picture is gorgeous. I laughed at you envisioning yourself aging. On one of Jamie Oliver's Christmas episodes, he talked about how his culinary school teacher had said to cut little x's into each sprout - and while it was a lovely idea - it would drive you made to actually do it. Ha ha ha! Both of you are right - not worth it. Thanks for sharing another gem:)

I actually think they look quite delicious. But I'm VERY partial to Brussels Sprouts. I love those little green guys. But I don't love them enough to core them. No way! I think you made the right choice with the other recipes. Thank you for sharing. I hope you are having a happy day. Stay warm and keep on enjoying all that is beautiful and tasty!

We just tried brussel sprouts for the first time last month. To our amazement they were not the horrible vegetables we thought they were going to be! This is a great recipe and I will certainly give it a try! Thanks!

Brussel sprouts are often kids nightmare... In fact it was for... One day, my mom putted a little cheese on the top of these and I liked it... It was kind of magical:) Now that I'm a grown up, I like these a lot and often eat these in winter.

I hadn't had brussel sprouts until Christmas dinner. Everywhere I looked when shopping for a ham, people had a package of brussel sprouts in their cart. So I figured they must be pretty good. They are DELICIOUS!! I have only since made that that one time and followed a recipe with onions and bacon, yumm!! Must try a few of the recipes you posted.

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